Recipes

Italian Pumpkin Leek Soup

A warm, silky, velvety, and incredibly flavorful pumpkin and leek cream, delicately touched by a precious and unique olive oil: our Nocellara del Belice...

Nocellara del Belice Monocultivar Extra Virgin Olive Oil

Ingredients

Serves: 4

2 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil + a little for garnish
1 1/3 cups sliced leeks
3 1/3 cups hot vegetable broth
2.2 lb diced pumpkin
A pinch of nutmeg
Salt to taste
Ground black pepper to taste
1/3 cup + 2 tablespoons heavy cream + a little for garnish
Some fresh mint, parsley, or oregano leaves

30 ml Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil + a little for garnish
315 g sliced leeks
790 ml hot vegetable broth
1 kg diced pumpkin
A pinch of nutmeg
Salt to taste
Ground black pepper to taste
85 ml heavy cream + a little for garnish
Some fresh mint, parsley, or oregano leaves

Directions

Heat 2 tablespoons of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil in a pot over medium heat, without letting it reach its smoking point.
Add the leeks and sauté them until they become transparent.
Pour in 1 cup (250 milliliters) of broth and continue cooking until the leeks are very tender.
Add the pumpkin and let it infuse for two minutes, then pour in the remaining broth. Bring it to a boil, reduce the heat to medium-low, and simmer for 20 minutes or until the pumpkin becomes tender.
Season with nutmeg, salt, and pepper, then add 1/3 cup + 2 tablespoons (100 milliliters) of heavy cream and blend everything using an immersion blender.

For an extra silky texture, strain the mixture through a fine-mesh sieve.

Pour the prepared soup into individual bowls and drizzle a few drops of cream on top. Use a toothpick to create a sun-like pattern by gently swirling the cream in circles.
Drizzle a thread of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil and repeat the swirling.
Finish with a sprinkle of freshly ground pepper and garnish with mint, parsley, or oregano leaves.

Heat 2 tablespoons of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil in a pot over medium heat, without letting it reach its smoking point.
Add the leeks and sauté them until they become transparent.
Pour in 1 cup (250 milliliters) of broth and continue cooking until the leeks are very tender.
Add the pumpkin and let it infuse for two minutes, then pour in the remaining broth. Bring it to a boil, reduce the heat to medium-low, and simmer for 20 minutes or until the pumpkin becomes tender.
Season with nutmeg, salt, and pepper, then add 1/3 cup + 2 tablespoons (100 milliliters) of heavy cream and blend everything using an immersion blender.
For an extra silky texture, strain the mixture through a fine-mesh sieve.
Pour the prepared soup into individual bowls and drizzle a few drops of cream on top. Use a toothpick to create a sun-like pattern by gently swirling the cream in circles.
Drizzle a thread of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil and repeat the swirling.
Finish with a sprinkle of freshly ground pepper and garnish with mint, parsley, or oregano leaves.